If you have been here before you might have seen my Chocolate Chip Cookie Cups already for a previous Cookie Friday. Delicious little shot glasses made from chocolate chip cookie dough. Today I got another batch of cookie shots – this time there is more chocolate involved. I also changed a bit the way how the cookies shots are prepared, so they turn out better ;)
Shot glasses made of cookie dough had their hot minute quite a while ago – I have to be honest. They popped up out of nowhere a few years ago and took magazines and recipe websites by storm. I jumped on the bandwagon back then and got myself a cookie shot baking mold*. Of course, I did ;) The idea that you can fill a small cookie shot glass with milk was very appealing back then! I still think it’s a cute idea, but making them was actually a bit of a pain in the ass. I wanted to make them for the blog, but after several failed attempts I just gave up. The results were too wonky to publish for Cookie Friday… wait – back then I did not even have Cookie Friday ;) Well… they looked like s**t. So the silicone baking mold ended up in a cabinet and hasn’t been touched for years. Until I started another attempt in baking these cookie shot glasses. Not without getting some tips on how to get better results… and they turned out much better. Finally ;)
But even with the method I describe in the Chocolate Chip Cookie Cups recipe, the Cookie Shots were sometimes still a bit wonky. If you don’t mind them having uneven edges… go for it. The preparation in this recipe will give you better results I think.
The preparation described in this recipe here is something I discovered just recently. Guess where… in a video from the “inventor” Dominique Ansel himself ;) Seems like the initial cookie shots research several years ago was not very good – I could have had nice looking cookie shots right from the beginning if I had followed the instructions from the master himself! Well… better late than never.
So what’s the best method to make cookie shots? Well… it is quite simple actually. Instead of pressing the dough into the mold in several steps, you roll out the dough and cut out dough strips, that fit into the mold you want to work with. All you have to do is measure the height and circumference and you have the measurements for the dough strips you need. Once the dough has been cooling for some time, you can form small cylinders and insert them into the mold – with the perfect dough thickness everywhere. This way the cookie shots bake more evenly and the chances of getting a good result increase immensely.
Anyway. The method also works with the Chocolate Chip Cookie Dough, but I’m too lazy to rewrite the other recipe… but I will probably add a note to that recipe and linking to this one here. We want everyone to have the same chances to get nicely shaped cookie shots :P
INGREDIENTS / ZUTATEN
For the cookie dough:
1/2 cup (120g) butter, softened
1/2 cup (100g) sugar
1/2 tsp. vanilla extract
1 medium egg
2 cups (260g) all-purpose flour
2 tbsp. cocoa powder
1/2 tsp. baking powder
pinch of salt
For the filling/topping:
3.5 oz. (100g) semi-sweet chocolate
8 scoops mint ice cream
some chocolate shreds
Für den Cookieteig:
125g weiche Butter
1/2 TL Vanille Extrakt
1 Ei (L)
260g Mehl (Type 550)
2 EL Kakao
1/2 TL Backpulver
Für die Füllung/Topping:
8 Kugeln Minzeis
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Grease silicone shot molds* lightly. Take the cookie dough strips out of the fridge, roll up to and connect the ends to create cylinders. Slide those cylinders into the greased molds and press down to make sure they touch the bottom of the mold. Press the dough on top together to close the cookie shots. Bake for about 20 minutes. Take out of the oven and let cool down on a wire rack for at least 1 hour before removing from the molds.
3. Melt the chocolate over a pot with simmering water (or in the microwave) and brush the insides and edges of the cookie shots, let some of the chocolate drip down the sides if you like – safe some for decorations. Let cool for about 30 minutes. To finish the cookie shots place one scoop of ice cream in each cookie shot and decorate with chocolate shreds. Serve immediately.
2. Den Ofen auf 180°C (350°F) vorheizen. Die Cookie-Shot-Silikonform* leicht einfetten. Die Teigstreifen aus dem Kühlschrank holen und dann jeweils von der langen Seite her zu Zylindern aufrollen. Die Enden etwas zusammenpressen und dann in die vorbereitete Form stecken – die Teigzylinder sollten dabei bis zum Boden der Form runtergedrückt werden. Am oberen Ende den Teig ebenfalls zusammenpressen, damit eine geschlossene Cookie Shot Form entsteht. Für etwa 20 Minuten backen. Die Form aus dem Ofen holen und auf einem Kuchengitter für mindestens 1 Stunde abkühlen lassen. Die abgekühlten Cookie Shots vorsichtig aus der Form lösen.
3. Die Schokolade über einem Topf mit köchelndem Wasser oder in der Mikrowelle schmelzen. Das Innere und die Ränder der Cookie Shots mit der Schokolade bestreichen (etwas für die Dekoration zurückbehalten) und dann für etwa 30 Minuten abkühlen lassen. Die Cookie Shots mit je einer Kugel Minz-Eis befüllen, mit Schokoraspeln dekorieren und sofort servieren.
Here is a version of the recipe you can print easily.
Delicious little treat just for yourself or a bunch of friends: Chocolate Cookie Shots with Mint Ice cream.
Keywords: cookie, shots, chocolate, cups
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